Microencapsula??o de Bifidobacterium spp. pela t?cnica da emuls?o em alginato de s?dio: efeito de diferentes concentra??es de mel

• Autor(a) principal: Favarin, Luciana
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRRJ
• Texto Completo: https://tede.ufrrj.br/jspui/handle/jspui/3001
• topic: Probioticos; encapsula??o por emuls?o; adi??o de mel; Probiotc; emulsion encapsulating; honey addition; Ci?ncia e Tecnologia de Alimentos

Probiotics are live microorganisms, which when consumed in adequate amounts beneficially affect the health of the gastrointestinal tract of humans and animals. Several microorganisms are recognized as probiotics , including lactic acid bacteria and yeasts , and genres Bifidobacterium spp and Lactobacillus spp the most studied and employees by having nutritional and therapeutic properties and can be incorporated into fermented milks or not combined with prebiotics such as oligosaccharides and FOS . An important use of these probiotics factor is the loss of viability and activity of the same site of action, due to factors such as the natural barriers of the gastrointestinal tract, the survival of bile acidity, low pH , high temperature processing milk intolerance O2 and H+ peroxide, which reduces the number of viable cells and the recommended number for the product to perform the expected benefits . Studies have been made for the use of microencapsulation methods such as probiotics, using a carrier to improve survival of these organisms in both products, as in capsule or powder, increasing the protection of these microorganisms adverse conditions during processing and during the transition by TGI. The technique used to promote the microencapsulation process is extrusion, emulsion and spray drying. This work had as general objective to promote increased viability of probiotic cells Bifidobacterium J7 and Bifidobacterium Bb -12 by encapsulation in sodium alginate 3 %, with and without addition of different concentrations of honey, using the technique of emulsion formation the microcapsules. In this study we observed that there was an increase in the viability of the cells of the two strains studied, both in encapsulation with alginate alone and with the addition of honey as prebiotic obtaining viable cells between 106 and 107 UFC / mL. By contrast, in free cells not containing added honey, viability was lower compared encapsulated cells, showing a lower resistance of strains Bifdobacterium J7 compared strains of Bifidobacterium Bb -12. But when you add in the honey emulsion, we can notice a protective effect of the same, both in free cells and encapsulated cells, keeping stable the concentration of viable cells from the beginning to the end of the simulation GIT process in both strains studied. Morphological analysis of the lyophilized microparticles showed a wrinkled and uneven surface in all treatments due to encapsulated cells within the particles and loss of water content during the lyophilization process. As there were no differences in relation to the microcapsules with or without addition of different concentrations of honey in his jacket.